Curcumin-Rich Curry Consumption Is Associated with Lower Risk of Cognitive Decline and Incidence of Mild Cognitive Impairment or Dementia: An Asian Population-Based Study

Background/Objectives: We studied the possible protective effect of dietary curcumin in curry meals against cognitive decline and mild cognitive impairment (MCI) and dementia in a population-based Singapore Longitudinal Ageing cohort study. Methods: Baseline curry consumption frequency was categorized as five categories ranging from ‘never or rarely’ to ‘daily’. Among 2920 participants (mean age 65.5 ± SD 7.1 years) free of stroke, Parkinson’s disease, or traumatic brain injury at baseline, cognitive decline (MMSE drop ≥2) was assessed at 3–5 years (mean 4.5) follow-up. Occurrence of incident MCI-dementia was assessed at follow-up among 2446 participants without neurocognitive disorder at baseline. Results: A decreasing linear trend was observed between higher levels of curry consumption and cognitive decline (p = 0.037). The cumulative incidence of MCI-dementia decreased from 13.1% in those who never or rarely consumed curry to 3.6% in those who consumed curry daily (linear p < 0.001). The adjusted OR across levels of curry consumption exhibited a linear trend (p = 0.021) from OR = 0.61 (p < 0.05) for occasional consumption to OR = 0.21 (p < 0.001) for daily consumption. Conclusions: The intake of dietary curcumin through curry shows a dose-dependent reduction in incidence of cognitive decline and MCI-dementia in this Asian population of community-based elders.